How To make Clean Out The Fridge Pilaf

Why Restaurant Quinoa Is So Much Better

Why Restaurant Quinoa Is So Much Better

00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa

1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)

Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.

Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.

Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.

Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.

Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.

Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.

Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.

Here is the za’atar that I use:

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A Vegan Rice Pilaf with Red peppers & Tomatoes: Greek Bourani from Volos

This is a delicious rice pilaf that is full of fresh flavor. Red bell peppers are commonly used but feel free to use whatever you have on hand. Serve this rice as a vegetarian main course along with a salad and tzatziki or serve it as the perfect side to roasted chicken or fish.

Printable Recipe:

2 cups Basmati rice
1 red bell pepper, sliced into strips
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, grated
1 cup of diced tomatoes
1 teaspoon crushed dried oregano
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups of water or broth
1-2 tablespoons finely chopped parsley
garnish: lemon wedges

Rinse the rice under cold water 3-4 times until the water runs clear. Let it soak in a bowl for 15 minutes.
Cook onions and olive oil over medium heat until golden.
Add the bell peppers and cook 3-4 minutes.
Add the garlic and warm through.
Add the tomatoes and oregano.
Drain the rice and add it to the pot along with the salt, pepper, and 2 cups of water.
Bring it to a boil and reduce the heat to a simmer. Cover the pot with the lid and simmer for 15 minutes.
Add the parsley and fluff the rice.
Serve with lemon wedges.


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If you like rice pilaf and mussels just try this greek Mussels rice pilaf recipe

If you like rice pilaf and mussels just try this greek Mussels rice pilaf recipe
This is a very quick and delicious recipe with mussels that everyone should try.
INGREDIENTS:
- 500 g mussels
- 1 onion
- 30 ml olive oil
- 2 red (Florina) peppers
- 200 g of rice
- 500 ml of water
- some lemon juice
- some dill
- salt and pepper

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Rice Pilaf with Sautéed Vegetables

A savory **rice** dish cooked with colorful vegetables, perfect for a wholesome meal.

Fried Rice | Basics with Babish

Click the link here to get $60 off your first three weeks of Blue Apron: This video is sponsored by Blue Apron.

Fried rice is incredibly easy to make and can be tweaked a thousand different ways to clean out your fridge or assuage the picky eater in your life. If your resolution is to get cooking more in 2019, this is a great place to start.

Recipe:

+ Ingredients & Shopping List:
4.5 cups cooked and chilled white rice
Salt
Vegetable oil
2 eggs, beaten
Shrimp (or protein of your choice)
1/2 cup shiitake mushrooms, chopped
1/2 cup frozen peas
1 cup chopped ham
2 cloves garlic, crushed
3 Tbsp oyster sauce
3 Tbsp soy sauce
Scallions, thinly sliced
Sesame seeds
1 Tbsp butter

+ Special Equipment:
Wide nonstick pan

Music:
90s Kid, Mr. Miyagi by Blue Wednesday




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Savory Oats Pilaf

A delightful **savoury** pilaf recipe using wholesome oats, spices, and fresh vegetables.